Ensalada Esmeralda with Avocado Dressing

Ingredients

• 1 pound zucchini, steamed whole
• 3 ounces Panela cheese
• 2 tablespoons sliced green onion
• 2 roasted and peeled poblano chiles, cut in strips
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup pimiento-stuffed olives, sliced

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